Confetti Loli-cake Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Grease the 8-inch round cake pan with vegetable oil or nonstick spray, line the bottom with a parchment paper round, and lightly grease the parchment.

Measure ingredients and bring eggs, butter, yogurt, and milk to room temperature for best emulsification (about 20–30 minutes if cold).

Dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and 1/2 teaspoon fine salt until evenly combined. Set aside.

Cream butter and sugar

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar on medium speed until light and pale, about 3–4 minutes, scraping down the bowl as needed.

Add eggs and vanilla

Add the eggs one at a time, beating 20–30 seconds after each addition until incorporated. Mix in 2 teaspoons vanilla extract.

Combine wet and dry

With the mixer on low speed, add one-third of the dry flour mixture, then half of the milk (3/8 cup), then another third of the flour, then the yogurt, then the remaining flour, finishing with the remaining milk. Mix just until combined and no large streaks of flour remain — do not overmix.

Fold in sprinkles

Transfer batter to a large bowl (if not already) and gently fold in 1/2 cup rainbow sprinkles using a spatula. Toss the sprinkles in a tablespoon of flour before folding if you want to reduce bleeding; fold just until evenly distributed.

Bake

Pour the batter into the prepared 8-inch pan and smooth the top. Bake in the preheated oven for 28–34 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through baking for even browning.

Cool

Allow the cake to cool in the pan on a wire rack for 10–15 minutes. Run a knife around the edge, invert onto the rack, peel off parchment, then right-side-up and cool completely before frosting (at least 1 hour).

Beat butter

With a stand mixer or hand mixer, beat 3/4 cup softened unsalted butter on medium speed until smooth and slightly paler, about 1–2 minutes.

Add sugar and flavor

Gradually add 3 cups confectioners' sugar, about 1/2 cup at a time, mixing on low after each addition to avoid a sugar cloud. Once mostly combined, add 1 teaspoon vanilla extract and 1/8 teaspoon fine salt.

Adjust texture

Increase speed to medium-high and beat for 2–3 minutes while adding 2 tablespoons heavy cream (or milk) to reach a light, fluffy, pipeable consistency. If too stiff, add more cream 1 teaspoon at a time; if too thin, add more powdered sugar 1 tablespoon at a time.

Level and crumb coat

If the cake has a dome, level the top with a serrated knife. Place the cooled cake on a serving plate or cake board. Apply a thin crumb coat (a thin layer of buttercream) over the top and sides to lock in crumbs. Chill in the refrigerator for 15–20 minutes to set the crumb coat.

Final frosting

Apply the remaining buttercream using an offset spatula to create a smooth or rustic finish as desired. For a more whipped look, use downward strokes around the sides and a swirl on top.

Decorate with sprinkles

Gently press the additional 1/4 cup rainbow sprinkles around the sides and scatter over the top. To avoid excessive color bleeding, add sprinkles just before serving or store the decorated cake in a cool place.

Chill briefly and serve

Chill the finished cake for 10–15 minutes to set the frosting if needed. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve at room temperature.